Pork Floss Bread
1.
The bread can be made according to the general production process. Knead the dough to the expansion stage, cover it with plastic wrap, and place it at 28 degrees Celsius for basic fermentation; ferment to 5 times the size; the fermented dough is vented, divided into 4 portions, and rounded. Proof for 15 minutes; take a piece of dough, squeeze it, and roll it down from the middle 5. Roll it up again from the middle. Make it into an oval shape (not too long); turn it over, roll it up from top to bottom, and tighten while curling. And pay attention to close the two ends to the middle
2.
In this way, it can be formed into olive-shaped dough; the final fermentation is carried out at 38 degrees and humidity above 85. It takes about 40 minutes to ferment to double the size. Brush a layer of egg water on the surface (egg: water=1:1). Put it in the preheated oven and bake at 180 degrees for about 15 minutes; after it is out of the oven, put it on the cooling rack and cool it, take a bread, cut it from the middle (don't cut it); spread salad dressing in the slit; close it, Coat the surface with salad dressing; roll it in the pork floss, and then shake off the excess pork floss.
Tips:
1. There is nothing to say this time, because this bread simply imitates the new language of bread. In this sense, it is not a success. But if you just want to make a common meat floss bread, this recipe is still very good;
2. Salad dressings I have used Chobe, Knorr, McCormick, Carrefour, Covec, and Kraft's wonderful sauces. Also used homemade mayonnaise and egg white sauce. But none of them are satisfactory. If you have any good salad dressing, please recommend it;
3. Pork floss I have used Wal-Mart's own, Yuqing Pork Floss, and good-tasting Pork Floss. There are also two kinds of loose-fitted meat floss in supermarkets. The same is not satisfied, welcome to recommend;
4. Some meat floss is very dry. After coating it, wait a while. After the meat floss absorbs the moisture in the salad dressing, the taste will be better. But don't wait too long, because the meat floss is too wet and not delicious.
